A fresh and easy salsa made with shrimp and lime juice.
Shrimp Salsa Dip
recipe and image courtesy of freerecipes.org
8 ounces salad shrimp (Maine shrimp would work great here!)
2 plum tomatoes (sliced)
1 medium onion (diced)
1/4 cup cilantro (minced)
1 clove garlic (minced)
1/4 cup lime juice (freshly squeezed)
Salt and pepper to taste
Combine together all ingredients in a large bowl. Let chill at least one hour, covered, in fridge.
Serves 1 dozen.
This easy-to-make side salad dish is the perfect compliment to yesterday’s entrée post — Japanese Salmon Over Linguine — also from Rebecca of the Foodie with Family blog. It is also good with all sorts of seafood, chicken and pork, or even stacked on sandwiches in place of pickles.
Click on the image below to get Rebecca’s recipe.
Recipe and image from Rebecca of the Foodie with Family blog
Rebecca of the Foodie with Family blog says that this is her husband’s absolute favorite dish, and we can certainly see why!
Get Rebecca’s fabulous recipe on her blog by clicking on the image below, and check our blog tomorrow to find the recipe for her husband’s favorite side dish, which compliments this meal oh-so-perfectly.
Recipe and image by Rebecca from the Foodie with Family blog
We wish all the moms out there are very Happy Mother’s Day! We hope you are able to kick back, relax, and feel the love and appreciation. Here’s a great cocktail from “Dr. Mixologist” to celebrate you! Click the image below for the recipe.
Mother’s Day Blackberry Champagne Cocktail image courtesy of drinkoftheweek.com, recipe courtesy of relish.com
Add some great taste to your Cinco de Mayo festivities with these recipes for salsa verde and guacamole from goodlifeeats.com. Click on the image below for complete instructions.
A great party food with only five ingredients, these treats only take a few minutes to put together. Click on the image below to get the recipe from Brandy at the Nutmeg Nanny blog.
Recipe and image courtesy of Brandy at the Nutmeg Nanny blog
Debbie Peck of the Ciao! from Debbie blog shares her Limoncello Cheesecake Recipe with us, along with other cheesecake variations, as follows:
Amaretto Cheesecake: For the crust, replace the cookie crumbs with Amaretto cookie crumbs and omit the lemon zest.
In the filling, use Amaretto instead of Limoncello and omit the added lemon zest.
Bailey’s Cheesecake with Chocolate: For the crust, use chocolate cookie crumbs or add 2 T. unsweetened cocoa powder to the plain cookie crumbs. Omit the lemon zest.
In the filling use Bailey’s Irish Cream instead of the Limoncello and omit the lemon zest.
For this option I often frost the top of the cooled cheesecake with a combination of 1 package of cream cheese (8 oz./200 g) with 4 oz./100 g melted white chocolate. I melt the chocolate slowly, over low heat, and then stir in the cream cheese until smooth.
Pure Vanilla: For the crust, omit the lemon zest. In the filling, omit the lemon zest and in place of the Limoncello, use heavy cream and 2 tsp. of good quality vanilla.
For step-by-step instructions and photos for the Limoncello Cheescake Recipe, click on the image below.
Recipe, image, and step-by-step instructions by Debbie Peck of Ciao! from Debbie blog.
Bree Hester of the Baked Bree blog has deconstructed this Chicken Kiev recipe for us, and documents the preparation with step-by-step photos.
Click the image below to get Bree’s Chicken Kiev recipe.
Recipe and image by Bree Hester of the Baked Bree blog
Easy Easter Dinner! Try this Apricot Brown Sugar Ham this year and spend more time with those you love and less time in the kitchen!
image: jdfoods.net
Apricot Brown Sugar Ham
allrecipes.com
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder
Preheat the oven to 275°.
Place the ham cut side down onto a sheet of aluminum foil, shiny side up. Mix together the brown sugar, apricot jam, and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Join Skinny Chef Jennifer Iserloh as she puts a healthy spin on an indulgent Spanish dish, Spicy Mussels Diablo.
Each week, Jennifer also posts a handy healthy cheat video if you’re in a time crunch. To see the video on how to make this tasty dish, click HERE
Mom was first introduced to this dessert, named after the Russian ballerina, by friends in Australia. It has been a family favorite for years and has been served on many a birthday by request. While the instructions appear long, it is not difficult to make and can be made in stages. If you don’t have the time or energy to make the sauce, don’t worry – it is just as good without it! —Lee Clayton Roper
image: choice.com.au
Meringue
1 cup sugar, divided
1½ teaspoons cornstarch
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1½ teaspoons white wine vinegar
1 teaspoon vanilla
Topping
2 cups whipping cream
¼ cup sugar
¼ cup vanilla flavored brandy or Grand Marnier
¼ teaspoon vanilla
Mixture of blueberries, blackberries, raspberries, sliced strawberries and peeled, sliced kiwi
Sauce (optional)
1 Tablespoon cornstarch
½ cup sugar
Dash salt
½ cup water
3 teaspoons lemon juice
¼ teaspoon vanilla
1 package (10 ounce) frozen unsweetened raspberries (if sweetened, reduce amount of sugar)
To make the meringue
Preheat the oven to 400°. Line a large cookie sheet with parchment paper and draw a 10-inch circle in the middle.
In a small bowl, mix together 1 Tablespoon of the sugar and the cornstarch and set aside.
With an electric mixer on high, beat the egg whites, salt, and cream of tartar together until just frothy. With the machine running, start adding the remaining sugar to the egg white mixture, 1 Tablespoon at a time. Next add the sugar-cornstarch mixture, then the vinegar and vanilla. Beat until the mixture is glossy and forms stiff peaks. Try not to over beat, as the meringue doesn’t come out right if the mixture gets dry.
Using a spatula, spread the meringue mixture within the circle on your parchment, stopping 1-inch inside the border. Spread it slightly higher around the edges than in the middle. Place in the preheated oven, then immediately turn the temperature down to 250°. Bake for 1 hour, or until lightly browned and dry on the surface. Remove the meringue from the oven – don’t be worried if it cracks. Cool completely. Wrap airtight with plastic wrap and store at room temperature until ready to use (up to 24 hours).
To make the topping and assemble
With an electric mixer, beat the whipping cream, sugar, liquor, and vanilla until stiff peaks form. Just before serving, spread the whipped cream mixture over the meringue, covering it completely (you may have some left over). Spread the fruit over the top in a decorative pattern. Spoon a small amount of the sauce on the side of each serving if desired (not too much – it is very sweet).
To make the sauce
In a medium saucepan, stir together the cornstarch, sugar, and salt. Whisk in the water, lemon juice, and vanilla. Add the berries and cook over medium heat, stirring, until the sauce thickens and turns clear (this is when the sugar and cornstarch have dissolved). With an immersion blender, purée the mixture. Put it in a fine mesh strainer set over a medium mixing bowl, and using a wooden spoon, push the mixture through the strainer to remove the seeds. Cool, then place in a glass jar with a fitted lid and store in the refrigerator until ready to use.
Make ahead: The sauce can be made up to 3 days ahead and stored in the refrigerator. The meringue can be made up to 24 hours in advance, wrapped airtight, and stored at room temperature. The whipping cream can be made earlier in the day and stored in the refrigerator in an airtight container. Whip it slightly more than you would normally.
Serves 8.
Giada De Laurentiis’ new cookbook, Weeknights with Giada, comes out tomorrow and we have an interview with Giada and an exclusive recipe from her book for Chicken with Tarragon and White Wine.
The Italian-born chef gives an even deeper look into her home, sharing cooking tips and easy-to-replicate dishes that take the grunt work—and guesswork—out of surviving Monday-to-Friday mayhem.
Check out the interview and recipe here: http://abullseyeview.com/giada-de-laurentiis-new-cookbook/
Photos copyright © 2012 by Amy Neunsinger.
Mom and I have both been serving this salmon at dinner parties for years. It is very easy as all the prep work can be done the day before. Without fail, every time we serve it, someone asks for the recipe. Sure enough, a couple of months later we are at someone else’s dinner party eating this salmon! – Lee Clayton Roper
Salmon with Crumb Topping and Herb Mayonnaise
A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living
By Sally Clayton and Lee Clayton Roper
Herb Mayonnaise
1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 Tablespoons red wine vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup mayonnaise
Salmon
1/2 cup chopped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese (or more to taste)
1/4 cup chopped fresh thyme
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons chopped garlic
2 to 2 1/4 cups fresh bread crumbs
1/2 cup butter, melted
2 1/2 pound salmon fillet (in one piece)
Preheat oven to 350°. Butter a shallow baking pan large enough to hold the fish.
To make the herb mayonnaise: in a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano, and peppers. Stir in mayonnaise. Cover and refrigerate until ready to use.
To make the crumb topping for the salmon: place the parsley, Parmesan cheese, thyme, lemon zest, salt and garlic in the bowl of a food processor and process until finely chopped and mixed together. Transfer to a medium mixing bowl and mix in breadcrumbs (we like to do this by hand).
Place the salmon skin side down in the prepared pan. Pat the breadcrumb mixture over the top. Drizzle the melted butter evenly over the bread crumbs. Bake fish until desired doneness, around 20 minutes. Serve with mayonnaise mixture on the side.
Make ahead: The mayonnaise and crumb mixture can be made the day before, covered and refrigerated. Bring both to room temperature before using.
Serves 6-8.
This is a terrific soup recipe for those who have some leftover corned beef from their St. Patrick’s Day meals. In Kevin Lynch’s recipe (Closet Cooking blog), this hearty soup has all of the flavors of a reuben sandwich served French onion soup style, topped with dark rye and melted swiss. Prep time is 10 minutes and a cook time of 35 minutes.
Click on the image below to get this recipe.
Recipe and image courtesy of the Closet Cooking blog
An quick ‘n’ easy recipe from My Gourmet Connection that’s perfect for a weeknight meal or casual dinner party.
Click on the image below to get this recipe.
Recipe and image from My Gourmet Connection
‘Tis the day for everyone to celebrate all things Irish, and there is no better place to begin than in the kitchen. The following recipes for mini shepherd’s pies and Guinness cupcakes will have you in the spirit of St. Patrick’s Day in no time. Erin Go Bragh!
Click on the image below for a link to some great St. Patrick’s Day recipes!
Image and recipes courtesy of abullseyeview.com
With roasted vegetables, goat (or herb) cheese, and some grated Parmesan, this flat bread recipe is perfect for a party, brunch, or to accompany a salad.
Click on the image below to get this recipe.
Recipe and image by Sommer of A Spicy Perspective blog
An easy recipe for this gourmet version of Mac n Cheese from Katie Goodman of the Good Life Eats blog. You’ll want to make this often, as it is easy to prepare and a delicious twist on this most loved of comfort foods.
Click on the image below to get this recipe.
Image and recipe by Katie Goodman of Good Life Eats blog
Most of us are looking for easy weeknight meals to make at home. This recipe for pecan coated chicken tenders is one to place on your super easy weeknight meal rotation list.
Click the image below to get the recipe!
Recipe and image by Beth of A Slice Of Southern blog
Jennifer Locklin of the Jennifer Cooks blog has a killer recipe for your next salmon meal. The salmon roasts in 10 minutes under the broiler, and the flavors of the maple-hoisin-mustard-cayenne pepper glaze will surely have you adding this recipe as a regular meal to your home dining list. And salmon is oh-so-good for you! Best when made with Maine Maple Syrup, of course.
Click on the image below to get this recipe.
Recipe and image by Jennifer Locklin of the Jennifer Cooks blog.
